Salmorejo Cordobés: A Summer Gazpacho with Attitude

published Jul 18, 2011
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

With the first tomatoes just now showing up in farmers markets, we’re more than ready to get our gazpacho on. This summer, there’s a new kid in our reportoire: this thick, creamy, ham-topped Salmorejo Cordobés. Ever tried it?

A friend pointed me toward this Cordoban version of gazpacho when I mentioned my love for bread-thickened Gazpacho Andaluz. Salmorejo Cordobés is very similar, but usually incorporates more bread for a thicker sauce-like consistency. It also focuses on tomatoes alone, leaving the cucumbers and peppers for another time.

But the pièce de résistance for me is what gets sprinkled on top: silky morsels of cured ham, crumbled hard-boiled eggs, and an extra drizzle of fruity olive oil. This topping brings the whole dish together for me. I love the textures and the straightforward flavors.

A small serving of Salmorejo Cordobés is usually served as an appetizer or tapas, but I feel like a full bowl would make a light and satisfying summer dinner. Especially with a glass of Spanish rioja alongside!

A few recipes to try this summer:

Salmorejo from Cooking with Amy
Salmorejo Cordobés from Bon Appétit
Cordoban Gazpacho from Epicurious (This one has almonds, too!)

Do you have a favorite way of preparing this dish?

Related: A Taste of Basque Country: 6 Recipes for a Dinner Party

(Image: Flickr member jlastras licensed under Creative Commons)